Recipe: Beach Babe
How amazing is the weather? Back to back 30-degree days. Summer is turning out to be A-Ok.
My personal opinion is that Melbourne doesn’t get enough credit for it’s amazing summers. I’ll admit that last summer was pretty disappointing, but it’s once in a blue moon the sunshine forgets to show up altogether. And look how it’s making up for that this season.
My favourite thing about summer is daylight savings. It’s amazing to live in a place where it doesn’t get dark til 9 p.m. I don’t mind the cool changes either, as long as we get good beach weather in between. Hot day’s sun baking and swimming deserve a long, ice-cold beverage at the end.
Beach Plum Gin Liqueur
Beach plums are a type of stone fruit native to the U.S. They grow in sand dunes along the northwest coastline and, despite being a wild plant, are edible. They love full sun and well-drained soil. They bloom at the beginning of summer and harvest ripe, juicy fruit at the tail end of the hottest season. They are the true “beach babe”.
Greenhook Ginsmiths is produced in New York. In fact, I visited the distillery when I was in town last June. Their Beach Plum Gin Liqueur is my favourite product from their range. Inspired by Sloe Gin, it is produced with locally harvested beach plums from Long Island, which they use to infuse their American Dry Gin.
- 60ml Greenhook Ginsmiths Beach Plum Gin Liqueur
- 60ml cloudy apple juice
- 10ml fresh lime juice
- 2 mint leaves
- Fever Tree Tonic Water
- Garnish: sprig of mint
Place all ingredients (except Tonic) in shaker with ice and shake to chill. Strain into tall glass over ice and top with Tonic Water. Garnish.